Privacy Policy Terms Of Service
Keto Potato Pancakes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

  • prep time

    prep time

    15 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    25 min

Keto Potato Pancakes

How can someone on the keto diet have potato pancakes? Instant mashed potato mix! Dry instant potato mix is actually a baker’s secret: it makes breads and doughs denser and fluffier! With a little cheddar cheese mixed in the batter and a dollop of sour cream with chives on the side, you won’t want to miss out on this comforting breakfast food.

Jessica L.

  • Net Carbs

    5.2 g

  • Fiber

    3.2 g

  • Total Carbs

    8.6 g

  • Protein

    9.5 g

  • Fats

    26.8 g

300 cals

Keto Potato Pancakes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

Create Shopping List
  • Raw Egg, White

    Raw Egg, White

    2 large

  • Almond Flour

    Almond Flour

    1 cup

  • Salt

    Salt

    ⅛ teaspoon

  • Baking Powder

    Baking Powder

    ¼ teaspoon

  • Buttery Homestyle Instant Mashed Potatoes by Idahoan

    Buttery Homestyle Instant Mashed Potatoes by Idahoan

    2 tablespoon

  • Cheddar Cheese

    Cheddar Cheese

    2 tablespoon, shredded

  • Heavy Cream

    Heavy Cream

    ¼ cup

  • Almond Milk, Plain Or Original, Unsweetened

    Almond Milk, Plain Or Original, Unsweetened

    ½ cup

  • Butter

    Butter

    1 tablespoon

  • Sour Cream

    Sour Cream

    4 tablespoon

  • Chives

    Chives

    4 teaspoon, cut pieces

Recipe Steps

steps 6

25 min

  • Step 1

    Start by whipping the egg whites in a stand mixer until you have stiff peaks. Set the stiff egg whites aside for later use.
    Step 1

  • Step 2

    Wipe the stand mixer clean, and mix together the almond flour, salt, baking powder, instant potato, and shredded cheddar.
    Step 2

  • Step 3

    Mix in the heavy cream and almond milk. Then, using a spatula (not the mixer), fold the whipped egg whites into the batter. The batter should be consistent, but there will be some small lumps from the cheese and the instant potato soaking in the liquid.
    Step 3

  • Step 4

    For pouring the batter, use a ladle if you can. Each potato pancake will be about a ¼ cup of batter. No potato pancake is perfect in size or shape! Melt a ½ tablespoon of butter in a wide skillet per 4 pancakes (about ⅛ tablespoon per pancake) over medium-low heat. Ladle 3-4 pancakes into the hot butter, and use the ladle to gently spread the pancakes out into circles.
    Step 4

  • Step 5

    Cook the pancakes on each side in the butter until they are golden brown - about 2 minutes per side. Repeat the process of melting butter and dropping in pancakes until all the pancakes are cooked. You may need to adjust your heat as the cooking process continues to avoid burning. Slow and steady will win the race!
    Step 5

  • Step 6

    For serving, arrange 2 pancakes on a plate with 1 TB of sour cream and 1 tsp of chopped chives. You should have 4 servings total.
    Step 6

Explore More Recipes

View All Recipes

Comments 2

  • Nikki.Farrow

    Nikki.Farrow 5 years ago

    This was so incredibly satisfying, I added ricotta instead of cheddar cheese since I ran out of heavy whipping cream. This created a great consistency and “glue” as well. I also added a little chopped ham to the batter. Definitely a go to!!! Thank you! :D

    • Kermie

      Kermie 6 years ago

      These were Delicious! Nice tastey alternative to eggs for breakfast. I am thinking a nice side to a meat dish.